Flourless Fried Okra Recipes

Steps:

• Heat the oil in a large, heavy-bottomed skillet (may use sauce pan, but you'll have to cook in more batches) to 350 degrees F.
• In a plastic bag, combine cornmeal, flour, salt, black pepper, garlic powder, and cayenne pepper. Shake it up to mix it up thoroughly.
• Place cut up okra in a bowl, and pour the buttermilk over it. Toss it so that each piece is coated with buttermilk.
• Add the okra to the bag with the cornmeal mixture in it, and shake it well to coat.
• Carefully add the okra to the hot oil, and cook until golden brown. You may need to cook it in batches, depending on the size of your skillet or pan.
• Remove from oil, and drain on paper towels. Test a piece to check and see if you need to add more salt. Do so if needed. Serve immediately and enjoy!

Steps:

• In a small bowl, soak okra in egg for 5 to 10 minutes. In a medium bowl, combine cornmeal, salt, and pepper.
• Heat oil in a large skillet over medium-high heat. Dredge okra in the cornmeal mixture, coating evenly. Carefully place okra in hot oil; stir continuously. Reduce heat to medium when okra first starts to brown, and cook until golden. Drain on paper towels.

Steps:

• Put sliced okra in a bowl.
• Sprinkle with salt, liberally.
• Cover with very cold water.
• Refrigerate for at least 1 hour.
• Drain, rinse, drain again.
• Roll slices in seasoned cornmeal until well coated.
• Fry in hot oil about 1/2" deep until browned and crisp.
• Drain on paper towels, serve hot.

Steps:

• place pecans in an even layer in a shallow pan.
• bake at 350 fpr 10 minutes.
• process pecans, bisquick and salt and pepper in a food processor.
• place mixture in a large bowl, add okra and toss to coat.
• fry in oil until golden an drain on paper towels.

Steps:

• In a large pot 3/4 full of boiling,salted water,parboil okra until tender, about 5 minutes. Drain well.
• Preheat oven to 450 degrees.
• In a large bowl, beat together egg, 1 Tablespoon of water, and pepper sauce. Add okra to bowl.
• In a plastic food storage bag, combine bread crumbs,pepper, and salt.
• Using a slotted spoon,remove okra from egg mixture, allowing excess egg mixture to drip back into bowl.
• Add okra to crumb mixture in bag and rotate bag to coat okra evenly.
• On a nonstick baking sheet or large, shallow pan, spread okra in a single layer.
• Spray okra with nonstick cooking spray.
• Bake until crisp and golden brown, about 12 minutes.

Steps:

• Pat okra dry with paper towels. Place buttermilk in a shallow bowl. In another shallow bowl, combine the flour, cornmeal, salt, seasoning blend and pepper. Dip okra in buttermilk, then roll in cornmeal mixture., In an electric skillet or deep-fat fryer, heat 1 in. of oil to 375°. Fry okra, a few pieces at a time, for 1-1/2 to 2-1/2 minutes on each side or until golden brown. Drain on paper towels. Season with additional salt and pepper if desired.

Steps:

• Wash okra and drain. Remove tips and stem ends. Cut okra crosswise into 1/2 inch slices.
• Combine egg and buttermilk. Add okra, stirring to coat well. Let stand 10 minutes.
• Combine cornmeal, flour, baking powder and salt in a zip-top plastic bag.
• Drain okra. With small portions at a time, using a slotted spoon, place okra in bag with cornmeal mixture, shaking gently to coat.
• Brush oil on a 15x10x1 inch jellyroll pan; add okra in a single layer.
• Coat okra with cooking spray and bake in a 450 degree oven for 8 minutes. Stir well and spray with cooking spray again; baking 8 additional minutes. After last baking, broil 4 inches from heat (with electric oven door partially opened) 5 minutes or until browned, stirring occasionally.

Steps:

• Wash the okra and trim the stem ends. Slice each pod crosswise into 1/2-inch rounds. Place the flour, egg, and cornmeal in separate shallow bowls. Coat the rounds with flour, then drop them into the beaten egg. Use a slotted spoon to transfer the okra rounds to the bowl with the cornmeal and toss to coat.
• In a deep-fryer or large cast-iron Dutch oven, heat the oil to 350°F. Lift the okra out of the cornmeal, again using a slotted spoon, and shake off the excess cornmeal. Carefully drop the okra into the oil piece by piece so it doesn't stick together while cooking. Don't overcrowd the pan; you will need to cook 2 or 3 batches. Cook until light brown, about 15 minutes. Remove the cooked okra with a slotted spoon and drain on paper towels. Sprinkle with salt.